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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
two 10.75 ounce cans cream of mushroom soup
1 cup bottled clam juice
two 6.5 ounce cans chopped clams
1/2 tsp. sweet paprika
1/4 tsp. pepper
2 tbsp. chopped canned pimiento
Directions
Stir together mushroom soup and clam juice in a medium saucepan. Heat to a simmer over medium high heat, stirring frequently. Stir in clams. Reduce heat to low and stir in paprika and pepper. Simmer about 3 minutes until heated through, stirring occasionally. Divide soup between bowls. Garnish the top of each bowl with 1/2 tbsp. pimiento and serve.
Serves 4.
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